Ingredients and Weight:
- Chicken breasts: 4 lbs
- Potatoes: 3 lbs
- Carrots: 1 lb
- Onions: 1 lb
- Garlic cloves: 6
- Olive oil: 1/2 cup
- White wine (optional): 1 cup
- Lemon juice: 1/4 cup
- Paprika: 1 tsp
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut chicken breasts into 1-inch pieces.
- Peel and cut potatoes and carrots into chunks.
- Chop onions and garlic.
- In a large bowl, combine chicken, potatoes, carrots, onions, garlic, olive oil, white wine (if using), lemon juice, paprika, salt, and pepper. Toss to coat.
- Spread mixture evenly on a large baking sheet.
- Roast in the oven for 60 minutes, or until chicken is cooked through and vegetables are tender.
- Serve hot.
Nutritional Information:
- Calories: 450 per serving
- Protein: 35 g
- Carbohydrates: 50 g
- Fat: 20 g
Dish Characteristics:
- Savory and flavorful
- Aromatic and herbaceous
- Tender chicken and vegetables
- Ideal for sharing
User Comments:
"This dish was absolutely delicious! The flavors were perfectly balanced and the chicken was so juicy." - Sarah
"I loved the combination of chicken and roasted vegetables. It was a healthy and satisfying meal." - John
"The paprika gave the dish a wonderful smoky flavor. I will definitely be making this again." - Mary
Special Precautions and Tips:
- If you don't have white wine, you can substitute chicken broth or water.
- If you want a crispier chicken, increase the oven temperature to 425°F (220°C) and roast for a shorter time.
- Serve with a side of rice or crusty bread to soak up the delicious sauce.
